What’s this fresh paradise on a plate?
Okay, can we talk about how this prawn salad is basically vacation vibes in a bowl? We’re talking plump, juicy prawns mixed with crisp cucumber, creamy avocado, and crunchy celery, all brought together with a zesty lime-herb dressing that’ll make you think you’re dining beachside in the Caribbean. This isn’t your typical heavy mayo-laden seafood salad — it’s light, fresh, and so ridiculously flavorful that you’ll want to make it your entire personality. Plus, it’s fancy enough for entertaining but easy enough for a Tuesday lunch when you’re trying to convince yourself you have your life together.
Why You’ll Be Making This Weekly
- Light but totally satisfying — protein and good fats keep you full
- Ready in 20 minutes including cook time for the prawns
- Instagram-worthy presentation without trying too hard
- Perfect for meal prep — gets better as it sits
- Naturally gluten-free and keto-friendly
- Tastes like expensive restaurant food but costs way less
The Fresh Goods You’ll Need
For the Salad:
- 1.5 lbs large prawns/shrimp, peeled and deveined
- 2 English cucumbers, diced (about 2 cups)
- 3 celery stalks, finely chopped
- 2 ripe avocados, diced
- 1/4 cup fresh parsley, chopped
- 2 green onions, thinly sliced (optional but recommended)
For the Island Dressing:
- 1/3 cup mayonnaise (use the good stuff)
- 2 tbsp Greek yogurt (for extra tang)
- Juice of 2 limes (about 1/4 cup)
- Zest of 1 lime
- 1 tbsp olive oil
- 2 tsp honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
- Pinch of cayenne (optional heat)
For Cooking the Prawns:
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper
Let’s Create This Island Magic
Step 1: Cook Those Beautiful Prawns
Pat prawns dry and season with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook prawns 2-3 minutes per side until pink and cooked through. Don’t overcook them — rubbery prawns are nobody’s friend. Let them cool completely.
Step 2: Prep Your Veggies
While prawns cool, dice your cucumber and celery. Pro tip: salt the cucumber lightly and let it drain for 10 minutes, then pat dry — this prevents your salad from getting watery. Dice the avocado last to prevent browning.
Step 3: Make That Dreamy Dressing
Whisk together mayo, Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, and seasonings. Taste and adjust — want it tangier? More lime. Sweeter? Extra honey. This dressing is your canvas.
Step 4: Bring It All Together
Cut cooled prawns into bite-size pieces if they’re huge. In a large bowl, gently combine prawns, cucumber, celery, avocado, parsley, and green onions. Pour the dressing over everything and fold gently — you want to coat everything without mashing the avocado.
Step 5: The Final Touch
Taste and adjust seasoning. Chill for at least 30 minutes to let flavors meld. Serve with extra lime wedges and maybe some tortilla chips or crusty bread.
Serving Suggestions
- In lettuce cups for a low-carb option
- Over mixed greens for more veggies
- With tortilla chips for scooping
- Stuffed in avocado halves for peak Instagram moment
- On toasted sourdough for an epic sandwich
Switch It Up
- Tropical twist: Add diced mango or pineapple
- Spicy version: Diced jalapeño and extra cayenne
- Herb garden: Try mint, cilantro, or dill instead of parsley
- Crab substitute: Works beautifully with lump crab meat
- Protein boost: Add hard-boiled eggs
Make-Ahead Tips
- Cook prawns the day before — they’re great cold
- Prep all veggies except avocado up to 2 days ahead
- Make dressing separately and combine just before serving
- Best within 24 hours but keeps 2-3 days refrigerated
Questions Everyone’s Asking
Q: Can I use frozen prawns? A: Absolutely! Just thaw them completely and pat super dry before cooking. Frozen prawns can be watery, so that drying step is crucial.
Q: How do I keep the avocado from browning? A: Add it last and the lime juice in the dressing helps. For storing, press plastic wrap directly onto the surface of the salad.
Q: Can I make this dairy-free? A: Skip the Greek yogurt and use all mayo, or try a dairy-free yogurt alternative.
Q: What if I can’t find fresh prawns? A: Use pre-cooked prawns from the deli — just skip the cooking step and add them cold.
Q: How spicy is this? A: Very mild with just a pinch of cayenne. Adjust to your heat preference!
Print
Island Bliss Prawn Salad: Your New Summer Obsession
- Total Time: 26 minutes
- Yield: 4–6 servings 1x
Description
Okay, can we talk about how this prawn salad is basically vacation vibes in a bowl? We’re talking plump, juicy prawns mixed with crisp cucumber, creamy avocado, and crunchy celery, all brought together with a zesty lime-herb dressing that’ll make you think you’re dining beachside in the Caribbean. This isn’t your typical heavy mayo-laden seafood salad — it’s light, fresh, and so ridiculously flavorful that you’ll want to make it your entire personality. Plus, it’s fancy enough for entertaining but easy enough for a Tuesday lunch when you’re trying to convince yourself you have your life together.
Ingredients
For the Salad:
- 1.5 lbs large prawns/shrimp, peeled and deveined
- 2 English cucumbers, diced (about 2 cups)
- 3 celery stalks, finely chopped
- 2 ripe avocados, diced
- 1/4 cup fresh parsley, chopped
- 2 green onions, thinly sliced (optional but recommended)
For the Island Dressing:
- 1/3 cup mayonnaise (use the good stuff)
- 2 tbsp Greek yogurt (for extra tang)
- Juice of 2 limes (about 1/4 cup)
- Zest of 1 lime
- 1 tbsp olive oil
- 2 tsp honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
- Pinch of cayenne (optional heat)
For Cooking the Prawns:
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and pepper
Instructions
Pat prawns dry and season with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook prawns 2-3 minutes per side until pink and cooked through. Don’t overcook them — rubbery prawns are nobody’s friend. Let them cool completely.
While prawns cool, dice your cucumber and celery. Pro tip: salt the cucumber lightly and let it drain for 10 minutes, then pat dry — this prevents your salad from getting watery. Dice the avocado last to prevent browning.
Whisk together mayo, Greek yogurt, lime juice, lime zest, olive oil, honey, minced garlic, and seasonings. Taste and adjust — want it tangier? More lime. Sweeter? Extra honey. This dressing is your canvas.
Cut cooled prawns into bite-size pieces if they’re huge. In a large bowl, gently combine prawns, cucumber, celery, avocado, parsley, and green onions. Pour the dressing over everything and fold gently — you want to coat everything without mashing the avocado.
Taste and adjust seasoning. Chill for at least 30 minutes to let flavors meld. Serve with extra lime wedges and maybe some tortilla chips or crusty bread.
Notes
- In lettuce cups for a low-carb option
- Over mixed greens for more veggies
- With tortilla chips for scooping
- Stuffed in avocado halves for peak Instagram moment
- On toasted sourdough for an epic sandwich
- Prep Time: 20 minutes
- Cook Time: 6 minutes
Nutrition
- Calories: ~280 kcal
- Fat: ~16g
- Carbohydrates: ~8g
- Protein: ~28g